Italian Sheet Pan Chicken Dinner
with Roasted Green Beans, Grape Tomatoes and Cheesy Bread
This one-pan-wonder is full of big Italian flavours! Chicken and veggies are roasted together with a zesty DIY dressing. Swipe the easy-cheesy herb bread in the delicious pan juices.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breast Tenders
170 g
Green Beans
227 g
Cherry Tomatoes
1 tbsp
Italian Seasoning
(Contains Sulphites)
1 tbsp
Balsamic Glaze
(Contains Sulphites)
1 tsp
Garlic Salt
2 unit
Sub Roll
(Contains Gluten)
½ cup
Mozzarella Cheese, shredded
(Contains Milk)
cup
Parmesan Cheese
(Contains Milk)
7 g
Parsley
Not included in your delivery
tbsp
Oil*
tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat oven to 450°F. Wash and dry all produce. Trim green beans. Pat chicken dry with paper towels.
Toss chicken with beans, tomatoes, half the balsamic glaze, half the Italian seasoning, garlic salt and 1/4 cup oil on a parchment-lined baking sheet. Season with pepper and arrange in a single layer.
Roast in the middle of the oven, stirring halfway through, until veggies are tender and chicken is cooked through, 15-18 min.**
While chicken and veggies roast, roughly chop parsley. Stir mozzarella with parmesan, half the parsley and remaining Italian seasoning in a small bowl. Season with pepper. Halve buns.
Place buns, cut side up, on another parchment-lined baking sheet, then sprinkle with mozzarella mixture. In the last few minutes of roasting chicken and vegetables, turn the oven broiler to high. Toast bread, in top of oven, until cheese melts and begins to brown, 3-4 min.
When chicken is done, sprinkle with remaining parsley.** Divide chicken and veggies among plates. Drizzle over any pan juices and remaining balsamic glaze. Serve with cheesy bread.
